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Author
Topic: Recipe Thread (Read 58303 times)

hey everyone, I thought this would be a good place to put this. I'm looking to cook some new things, so I thought maybe we could all post and share are favorite recipes =)

(and just a random idea that I thought was nifty that popped in my head has anyone thought about putting a recipe book together and selling it online to raise money for one of the wonderful hiv causes out there? or maybe you guys could use to raise money for people who can't afford to make the meet and greets...just an idea..)

Peel and cut the vegetables into rough pieces. Melt dripping in a large saucepan. Add vegetables and allow to cook slowly without browning for 10 minutes. Add the tail joints, stock, barley, bay leaves, mace and nutmeg. Bring to boil and simmer slowly for 2-3 hours.

Cool and remove any scum or fat from the surface, then strain. Returned to washed saucepan, season to taste with salt and cayene and bring to just boiling, then add wine, but do not boil again. Serve with chopped parsley.

Take the varmint and place it on the 2x4, then cover with all the rest of the ingredients. Don't forget to salt and pepper thouroughly! Wrap it all in aluminum foil and cook on the grill for roughly 4 hours. Take everything off the heat and allow it to rest for 5 minutes (learnt dis from Bobby Flay). After 5 minutes are done, unwrap everything. At this time you want to carefully discard the rodent to the garbage can and eat the 2x4.

Take the varmint and place it on the 2x4, then cover with all the rest of the ingredients. Don't forget to salt and pepper thouroughly! Wrap it all in aluminum foil and cook on the grill for roughly 4 hours. Take everything off the heat and allow it to rest for 5 minutes (learnt dis from Bobby Flay). After 5 minutes are done, unwrap everything. At this time you want to carefully discard the rodent to the garbage can and eat the 2x4.

Add chickpeas (with its liquid) and combine remaining ingredients in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Sprinkle with Paprika and garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

* You can substitute with plain yoghurt (nice taste too) if you want a thicker paste but I experimented and it's too thick.** I use an Oligosaccharide sugar syrup to sweeten the hummus. Raw honey will do just fine.

A snack with almost iconic status in Western India, bhelpuri is low-fat, nutritious and delicious! What more can one ask for? This recipe serves two. Assemble bhelpuri just before you're going to eat it to prevent the puffed rice from getting soggy.Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesIngredients:

* Mix the puffed rice, peanuts, potato, onion, tomato, coriander and green chillies together in a large bowl. * Add the tamarind chutney and mint-coriander chutney according to your own taste preferences (that's the beauty of bhelpuri!), mix well, garnish with plenty of sev and papdi. Serve and eat immediately.

Logged

“From each, according to his ability; to each, according to his need” 1875 K Marx

A snack with almost iconic status in Western India, bhelpuri is low-fat, nutritious and delicious! What more can one ask for? This recipe serves two. Assemble bhelpuri just before you're going to eat it to prevent the puffed rice from getting soggy.Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesIngredients:

* Mix the puffed rice, peanuts, potato, onion, tomato, coriander and green chillies together in a large bowl. * Add the tamarind chutney and mint-coriander chutney according to your own taste preferences (that's the beauty of bhelpuri!), mix well, garnish with plenty of sev and papdi. Serve and eat immediately.

Your wish is my command Matty. Here's 3 if you crave cheese like me. Since some handle spirits better than others, I substituted beer for those less inclined and without for those more sobering in taste. Enjoy !

Heat the beer over high heat in a medium, heavy saucepan. When very hot, add the lemon juice, chilies, bell pepper, and tomato. Gradually add the cheese mixture, stirring, until it is melted and smooth. Add the salt and transfer to a warm ceramic fondue pot.

Serve with skewered pre-cooked meatballs and tortilla chips or rolled tortillas, which can be dipped by hand. Serves 6.

In a large, heavy, non-stick skillet, sauté the garlic in the olive oil, just until tender. Add the cream cheese, and continue cooking on low heat, stirring, until the cheese is smooth and melted. Gradually stir in the cream, a little at a time, until the mixture reaches the right consistency for dipping. (It thickens as it cools.) Add the parsley, oregano and basil, and continue cooking for two or three minutes to let the herb flavors blend. Transfer to a warm ceramic fondue pot.

Note: A cream cheese fondue recipe can be made a day ahead and refrigerated, but you will need to add more cream before serving; it invariably thickens when chilled. Shrimp and scallops cook quickly and dry easily when overcooked, however, so it's best to prepare them shortly before serving this fondue recipe. Serves 6.

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Classic Cheese Fondue ------------------------------Traditionally, fondue is made with a blend of Swiss Emmentaler and Gruyere cheeses. Emmentaler is very mild and Gruyere, especially well-aged Gruyere, is very pungent. A half and half mixture is pleasing to most, but feel free to adjust the proportions to your liking.

Slice the garlic in half lengthwise and rub the cut side over the inside of a medium, heavy saucepan. Discard the garlic. Pour the wine into the saucepan and bring it to a boil over a medium-high heat. Immediately reduce the heat to low. Add the cheese to the wine by handfuls and stir slowly until the cheese is just melted. (Stirring in a figure-8 or zigzag motion prevents the cheese from clumping.)

Stir in the cornstarch mixture, pepper, and nutmeg. Simmer for two or three minutes until it begins to thicken, but do not let it boil. Transfer to a warmed ceramic fondue pot and serve immediately. Keep warm over a very low flame.

This original/traditional cheese fondue recipe is still best served with the original dipper; serve with 2 to 3 loaves of crusty French bread, cut into 1" cubes. Serves 6.

Variations:

After seasoning the saucepan with garlic, sauté either 2 cloves of garlic or 2 shallots, finely chopped, in 1 tablespoon of butter and proceed with the recipe.

Tip: Purchase a trial-size bottle of kirsch if you feel the remains of a full bottle will just sit on the shelf.

"...health will finally be seen not as a blessing to be wished for, but as a human right to be fought for." Kofi Annan

Nymphomaniac: a woman as obsessed with sex as an average man. Mignon McLaughlin

HIV is certainly character-building. It's made me see all of the shallow things we cling to, like ego and vanity. Of course, I'd rather have a few more T-cells and a little less character. Randy Shilts

During the Summer months I like to make food that won't weigh you down. I may have shared this recipe before and will do so once again until someone comes back and says they tried it. My wife and I do lunch at Panara Bread sometimes and I compied their recipe after having this dish there.

I use Fresh Gourmet brand tortilla strips. I started with using the multi colored ones because that's how the restaurant did it, but found the Santa Fe variety to be much better on this creation. I use Kraft's Honey Smoke BBQ sauce, it has a really good taste for this salad.

I marinade the diced chicken breast in Italian Salad dressing before hand with some added garlic salt and black pepper.

You want to mix the Ranch dressing with the bbq sauce, I use about a 4:1 ratio.

Toss the chicken breast in a dry hot frying pan (marinade on chicken will provide enough oil). You want to scorch it, basically cooking the wetness of the marinade off. After your done with the chicken toss the corn in the pan for a few minutes until roasted nicely, take out and put to the side to cool. Now do the same with the blackbeans.

Now it's assembly time... Place a layer of romaine in a dish, Top with chicken, black beans, corn, and tortilla strips. Drizzle very lightly with a little of the plain bbq sauce over this layer. Now top that with same as before, but this time don't drizzle the bbq sauce over it. Top with the ranch dressing/bbq sauce mixture and enjoy.

I know this doesn't sound all that appealling, but trust me it is unbelievably good! When I go to restaurants I never order the same thing twice and that's the only reason I chanced upon this recipe, there was nothing left on the menu I hadn't tried. When I used to make it I would have to make my family an entirely different meal because they just couldn't see past the name I guess, not no more though. They all get excited now when I make this dish. It's simple, fast, and cheap, along with packing heaps of flavor! Don't knock it till ya try it, it is so good.

I have an exceptionally good recipe for bouillabaisse handed down from my mother's side of the family, but I am scared to share stuff like that... might get struck by lightening. It's nothing short of an orgasm of the mouth, no lie!

I may have shared this recipe before and will do so once again until someone comes back and says they tried it.

That was back in Feb in your Panara Bread BBQ Salad thread. damn dude! I'm so sorry I never got back to you on that one. It was excellent! We've done it 2 or 3 times since. Matter of fact it's time for it again, now that you mention it.

Hey Ravhyn, there were a couple other recipes in that old thread too.I offered a black bean corn salsa, and Skeebo had a good dill sauce

Mix all ingredients together. Char your lightly salted/peppered salmon on both sides in some olive oil being sure not to over cook. Plate it and spoon a little of the sauce over the top and serve with a bed of wild greens. Really good stuff!

somewhere in the annals of time are some more recipe threads cause I remember us talking about cornbread and the muffins I used to bake (based on the friendship bread recipe). However searching for the word "recipe" here got a lot of hits for "recipe for disaster" which I don't think any of us really wants to be baking up.

Logged

leatherman (aka mIkIE)

All the stars are flashing high above the seaand the party is on fire around you and meWe're gonna burn this disco down before the morning comes- Pet Shop Boys chart from 1992-2015Isentress/Prezcobix

Skeebo, I think I will pass on the possum I may live in the south..but even that's too much for me lol.

I just read today that you live near or on the Tennessee/Kentucky border. I was born in Union City and have a ton of family in Dresden. I grew up in Miami though because my mother found better opportunities for herself being a single parent (father committed suicide before I was born).

Score top of ham into diamonds and stud center of each diamond with a clove (just push it into scored diamond points). Place in pan and cook at 350 degrees F for 1 1/2 hours. The diamonds will open up during cooking and the cloves should remain in place.

In a bowl combine the mustard, brown sugar, and maple syrup. Remove ham from oven and pour entire mixture over it. Place back in oven and cook for about 30 additional minutes or until golden brown. It will form a great crust.

Damn stuff is good as hell..

You can make a side sauce to compliment by mixing a 1/2 cup of Dijon and 1/4 cup of maple syrup.

It's good for the holidays, make this and your family will want it every year.

I was going to post a pavlova recipe but that only starts fights with New Zealanders who seem to think they invented it. They did not. They are filthy liars.

Instead the classic Australian cake - Lamingtons!

All weights, measures and temperatures are in proper metric/celsius not the superannuated imperial system. If you need to know how many hogheads are in a tonne - ask google.

Lamingtons

Lamingtons are cubey-squarish pieces of sponge cake covered all over in chocolate icing and then rolled in dessicated coconut. They form the principle product of the great Australian charitable effort known as the lamington drive.

Preheat the oven to 160°C. Lightly grease a deep 28 x 18 cm lamington pan with melted butter and line the base and sides of the pan with nonstick baking paper, allowing a 5 cm overhang (this makes it easier to remove the sponge from the pan).

Sift the two flours and cornflour together. Repeat the sifting process five times (this will aerate the flour thoroughly).

Using an electric mixer, whisk the eggs and salt in a large mixing bowl for 6 minutes, or until pale and thick. Gradually add the sugar, 1 tablespoon at a time, whisking until the mixture is thick and the sugar is dissolved.

Sift the combined flour mixture over the egg mixture. Add the boiling water and gently fold in until the batter is just combined. Pour the mixture into the prepared pan and bake in the preheated oven for 15–18 minutes, or until cooked through when tested with a skewer. Allow the cake to cool completely in the pan. Cover with foil and stand overnight.

Lift the cake from the pan. Trim the edges and cut the sponge into 5 cm squares.

To make the chocolate icing, sift the icing sugar and cocoa powder into a medium heatproof bowl. Stir in the boiling water and mix well to combine.

Place the coconut in a medium bowl. Using two forks, dip the sponge squares, one at a time, into the warm icing and then roll in the coconut. (If the icing begins to thicken, place the bowl over a saucepan of simmering water and stir until it is warm and thin again.)

Place the lamingtons on a wire rack lined with nonstick baking paper for 1 hour to set.

Some people like to fill lammos with jam and cream. This is an appalling heresy. Delicious but utterly non traditional and would get you drummed out of the Country Womens' Association.

"...health will finally be seen not as a blessing to be wished for, but as a human right to be fought for." Kofi Annan

Nymphomaniac: a woman as obsessed with sex as an average man. Mignon McLaughlin

HIV is certainly character-building. It's made me see all of the shallow things we cling to, like ego and vanity. Of course, I'd rather have a few more T-cells and a little less character. Randy Shilts

Does it have ground beef in it? I had that once back in college -- my roommate's mother brought it and it was actually kind of tasty, as I love tater tots and sometimes buy them.

Generally Miss P shuns casseroles... they're just so horribly plebeian. The exception being my festive holiday roasted root vegetable medley, but you know nobody does that. Oh, and I also do a gruyere garlic potato gratin at Christmas. Always a winner.

Does it have ground beef in it? I had that once back in college -- my roommate's mother brought it and it was actually kind of tasty, as I love tater tots and sometimes buy them.

Generally Miss P shuns casseroles... they're just so horribly plebeian. The exception being my festive holiday roasted root vegetable medley, but you know nobody does that. Oh, and I also do a gruyere garlic potato gratin at Christmas. Always a winner.

Yes it has ground beef and sour cream , onion and cheese . I used to make it for my nephew who was fussy eater . I think of it as comfort food when I'm sick of everything else .

Please, I was going to treat you to my iittala decanter and the lead crystal art deco heirloom glasses that I got from Gran Gran. Well, the decanter wasn't hers... Finnish items are much too fancy for a Southern old lady.

Zomg, I am loving the recipes. I hate getting them out of cookbooks, half the time they never come out right. But getting them from people who have cooked them time in and time out proves to be more useful.

My husband is gonna be in heaven and get fat LOL. (by army standards he's underweight)

and I tried the deep fried turkey once...my ex husband just had to have it. I wasn't a fan, in fact I intentionally started a thanksgiving day food fight too get out of eating it LOL.

Scones. No recipe thinger is complete without a scone recipe. Scone making is generally a dark art but the following recipe produces perfect scones everytime.

Note: the lemonade referred to is the clear bubbly sort. Y'know, proper lemonade not that nasty cloudy yellowish shit. I don't know if proper lemonade is available in the US. 7-UP is a good approximation.

Don't use low-joule/diet lemonade.

A word on pronunciation: Scone rhymes with "john".

Lemonade Scones

3 cups of self-raising flour1 cup of lemonade1 cup of cream

Mix ingredients together with a knife.

Turn dough out onto a floured board and cut scones using a scone cutter, place scones onto floured tray.

Cook in oven at 210 degrees celsius for 10 minutes or until tops of scones are slightly browned.

This recipe produces seriously good scones which are not at all sweet. Serve warm with jam and cream.

One can find a suitable Sicilian lemon frizzante at Wegman's. I'm also a HUGE fan of their blood orange, and indeed I have a bottle of each in the fridge at the moment. I have to stock up when I go home to my parents as there is no Wegman's in downtown Filthydelfia.

Sangria was brought to the Americas by the Spaniards. It was given to travelers along the El Camino Real in California at 21 missions from San Diego to Monterrey. The missions were built 1 or 2 traveling days apart and rooms were kept ready at the missions, where the best food and wine were served, much like Motel 6.

1. Test the quality of the Tequila (pour yourself a shot)Heat oven to 350 F, retest the quality of the Tequila (pour yourself another shot)Grease and flour 13"x9"x2" baking pan. What about that Tequila (pour yourself another shot)

2. Stir together Flour, Sugar, Cocoa, Baking Powder, Baking Soda and salt in a large bowl. Retest the Tequila (pour yourself another shot)Add Mayonnaise, Water, and Vanilla; How is that Tequila? (pour yourself another shot)Beat on medium speed with an electric mixer 3 minutes (pour yourself another shot) Damn that Tequila hits the spot

3. Bake 45- 50 minutes or until a wooden pick comes out clean. Restes the Tequila (pour yourself another shot) Cool cake for 10 minutes and remove from pan. Have the best dayMichael

Sangria was brought to the Americas by the Spaniards. It was given to travelers along the El Camino Real in California at 21 missions from San Diego to Monterrey. The missions were built 1 or 2 traveling days apart and rooms were kept ready at the missions, where the best food and wine were served, much like Motel 6.